Cooking Vessel with Sensor-Driven Humidity and Temperature Control
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Solution Overview
Problem
Traditional cooking appliances lack the ability to dynamically adjust cooking conditions based on real-time measurements of humidity and temperature within the cooking chamber, leading to potential overcooking, undercooking, or drying out of food items.
Innovation Solution
A cooking vessel equipped with a lid containing a liquid reservoir and sensors to measure humidity and temperature, which can automatically adjust the cooking process by adding liquid or adjusting heat based on these measurements, using a controller module to manage the cooking appliance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If traditional cooking appliances use conductive hobs or burners to transfer thermal energy, then heating capability is achieved, but surface temperatures become excessively high and lack of dynamic control leads to overcooking or drying out of food
Solution Approach 1:
The patent implements feedback control by using sensors to continuously monitor temperature and humidity within the cooking chamber, then automatically adjusting the heating element power and liquid reservoir dispensing based on these measurements. This closed-loop system maintains optimal cooking conditions without excessive surface temperatures or imprecise control.
Solution Approach 2:
The cooking appliance performs self-regulation of cooking conditions through integrated sensors and actuators that automatically adjust heating and moisture levels based on real-time chamber conditions, eliminating the need for manual intervention and preventing overcooking or drying out.
2Productivity
If induction cooking appliances provide energy directly to the cooking vessel, then cooking efficiency is improved, but the system lacks dynamic adjustment capability based on real-time cooking chamber conditions
Solution Approach 1:
The patent makes the cooking system dynamic by continuously monitoring temperature and humidity conditions within the cooking chamber and automatically adjusting heating power and liquid dispensing in real-time. This allows the system to adapt to changing cooking conditions while maintaining high efficiency through direct induction heating.
Solution Approach 2:
The system dynamically changes operating parameters (heating power level, liquid dispensing rate) based on real-time measurements of temperature and humidity within the cooking chamber, enabling adaptive control that maintains optimal cooking conditions throughout the cooking process.
3Device complexity
If no moisture control mechanism is provided, then device complexity is reduced, but food items are prone to drying out or overcooking
Solution Approach 1:
The patent uses humidity sensors to monitor moisture levels in the cooking chamber and automatically triggers liquid dispensing from the reservoir when humidity falls below optimal levels. This feedback-based moisture control ensures consistent cooking results without significantly increasing system complexity.
Solution Approach 2:
The liquid reservoir acts as an intermediary moisture source that can be automatically dispensed into the cooking chamber to maintain optimal humidity levels. This component provides reliable moisture control while keeping the overall system structure relatively simple through integrated design.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Ensures consistent cooking results by maintaining optimal moisture levels and temperature, preventing overcooking or drying, and allowing for automatic control of the cooking process.
Implementation Method 1
at least one sensor configured to measure at least one of a humidity or a temperature of the cooking chamber
Implementation Method 2
at least one sensor configured to measure at least one of a humidity or a temperature of the cooking chamber
Implementation Method 3
a liquid reservoir provided within the lid body, and at least one sensor configured to measure at least one of a humidity or a temperature of the cooking chamber wherein a liquid within the liquid reservoir is selectively supplied to the cooking chamber
Implementation Method 4
induction cooking appliances provide energy directly to the cooking vessel by way of electromagnetic induction using a variable-current coil
Implementation Method 5
Traditional cooking appliances provide thermal energy to the hob, such as by a gas fuel or electricity, which is conductively transferred to a cooking vessel placed thereon
Data Source
AI summary
A cooking vessel has a cooking body and a lid. The cooking body defines a cooking chamber. The lid is removably couplable to the cooking body. The lid has a lid body and a liquid reservoir. The liquid reservoir is provided within the lid body. The at least one senor is configured to measure at least one of a humidity or a temperature of the cooking chamber.